MONDAY TUESDAY WEDNESDAY. BREAKFAST Bulletproof Coffee. LUNCH Hearty Green Soup. DINNER Korean Beef Bowl with Kimchi. BREAKFAST Bulletproof Coffee

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1 5 DAY MEAL PLAN

2 5 DAY MEAL PLAN BREAKFAST Bulletproof Coffee LUNCH Hearty Green Soup DINNER Korean Beef Bowl with Kimchi MONDAY BREAKFAST Bulletproof Coffee LUNCH Cauliflower and Bacon Crusted Quiche Bites DINNER Slow Cooker Pot Roast and Brussels Sprouts TUESDAY BREAKFAST Vanilla Latte LUNCH Sweet Potato Salmon Avocado Toast DINNER Veggie Buddha Bowl WEDNESDAY

3 5 DAY MEAL PLAN BREAKFAST Bulletproof Coffee LUNCH Keto Green Lemon Smoothie DINNER Steak Bowl THURSDAY BREAKFAST Mint Mojito Iced Coffee LUNCH Ceviche with Avocado and Arugula DINNER Lamb Chili FRIDAY DESSERT BONUS Keto Chocolate Cake with Coconut Milk Keto Protein Chocolate Chip Cookies Low-Carb Vanilla Bean Ice Cream Salted Dark Chocolate Tart Vanilla Shortbread Berry Crumble Fat Rice Cauliflower Bacon Mash Coffee Egg Latte Pumkin Spice Latte

4 MONDAY

5 Bulletproof Coffee Start to Finish: 10 Minutes tablespoons ground coffee beans - 1 tsp 2 tbsp MCT oil tablespoons grass-fed, unsalted butter or grass-fed ghee 1. Brew 1 cup (8-12 ounces) of coffee tablespoons of freshly ground coffee. 2. Add 1 tsp - 2 tbsp of MCT oil 3. Add 1-2 tablespoons of grass-fed, unsalted butter or grass-fed ghee. 4. Mix it all in a blender for seconds until it looks like a creamy latte. Nutrition Facts Per Serving (Serves 1): Calories 336; Total Fat 37.1g; Sat Fat 28.6g; Cholesterol 61mg; Sodium 168mg; Protein 0.5g

6 Hearty Green Soup Start to Finish: 30 Minutes - 1 medium head of broccoli - 1 medium head of cauliflower - 3 zucchini - 3 leeks - 1 brown onion - Salt to taste - 1/4 cup collagen protein cup ghee or butter - 1 cup chicken bone broth or filtered water - Optional: fresh or dried organic herbs (rosemary, basil, thyme, oregano, etc) 1. Wash all veggies thoroughly and remove all the dirt from in between the leeks leaves. Remove the fibrous tops of the leeks. 2. Roughly chop all the veggies and add into a large saucepan. 3. Add remaining ingredients to the saucepan and cook on medium heat until the veggies are soft. 4. If you prefer a beautifully thick and creamy puree/ soup, keep the pot simmering so some of the broth can evaporate (1c or less left). If you prefer a brothy soup, feel free to add additional bone broth if desired. 5. When ready, add all ingredients to a high-powered blender, or blitz the mixture using a stick blender. Puree until completely smooth and lump free. 6. Taste the mixture and adjust the seasoning if needed, then serve. Nutrition Facts (Serving size 16oz): Calories 425; Total fat 34; Sat Fat 20; Cholesterol 77mg; Sodium 381mg; Total Carb 16g; Dietary Fiber 3.6g; Sugars 8.2g; Protein 12g

7 Korean Beef Bowl with Kimchi Start to Finish: 40 Minutes (15 Minutes Active) Steak - 4 oz grass-fed ribeye - 1 teaspoon Himalayan pink salt - 1/2 teaspoon black pepper Broccoli Rice - 2 cups riced broccoli - 1/2 teaspoon Himalayan pink salt - 1/2 teaspoon black pepper - 1 tablespoon MCT oil - 1 tablespoon avocado oil - 1/4 cup chopped kimchi - 1/4 avocado 1. Salt and pepper both sides of the steak, remove excess moisture with a paper towel and leave out of refrigerator to rest for 30 minutes. 2. Preheat the grill on medium-high. 3. Cook for 4 minutes on each side or until internal temperature is 130 for medium rare. If you do not have a meat thermometer, flip your steak when you begin to see pools of steak juice on the uncooked side of the steak. 4. Let steak rest for 5-10 minutes to retain juices. 5. Slice steak in 1/4-inch slices, against the grain of the steak. 6. Coat non-stick pan with one tablespoon of avocado oil and heat on medium 7 Add broccoli rice, salt and pepper to pan and cook for 5-7 minutes. 8. Transfer rice to bowl and toss with MCT oil. 9. Top rice with avocado, kimchi, and sliced steak. Nutrition Facts (Per Serving - Serves ): Calories: 746; Protein: 30g; Carbs: 19g; Fiber: 8g; Fat: 60g; Saturated Fat: 27g; Polyunsaturated: 3g; Monounsaturated: 13g; Sodium: 1848mg; Potassium: 907mg; Vitamin A: 22mg; Vitamin C: 328mg; Calcium: 10mg; Iron: 14mg

8 TUESDAY

9 Cauliflower & Bacon Crusted Quiche Bites Start to Finish: 35 Minutes (5 Minutes Active) - Crust: 2 cups riced cauliflower - 1 piece of bacon - 1/2 teaspoon Himalayan pink salt - 1/2 teaspoon of black pepper - 1 tablespoon MCT oil Egg Filling: - 6 eggs - 1/2 cup chopped spinach 1. Preheat the oven to 375 degrees. 2. Saute bacon on low heat until no longer transparent, then move to a cutting board and chop into small pieces. 3. Add riced cauliflower to the food processor, run for a few seconds and squeeze excess water out with cheesecloth or a dish towel. 4. Thoroughly mix cauliflower, bacon, salt and oil in a bowl. 5. Coat muffin tins with avocado oil, and press crust mix into the bottom and sides of the muffin tins of six muffin openings. 6. Bake at 375 degrees for 15 minutes or until a slight crisp has formed. 7. Crack one egg into each muffin tin, top with chopped spinach. 8. Reduce oven temperature to 325 degrees and cook for minutes; 10 mins will give you a runny yolk. Nutritional Facts (Per Serving - Serving: 3 Quiche Bites): Calories: 386; Protein: 27.5g; Carbs: 12.5g; Fiber: 5g; Fat: 25.5g; Saturated Fat: 12.5g; Polyunsaturated: 3g; Monounsaturated: 6g; Trans fat: 0g; Cholesterol: 598mg; Sodium: 972.5mg

10 Slow Cooker Pot Roast & Brussels Sprouts Start to Finish: 6-8 Hours (10 Minutes Active) - 1 pound grass-fed bottom sirloin or skirt steak - 2 tablespoons sea salt - 1 tablespoon ground turmeric - 1 teaspoon dried oregano - 2 tablespoons MCT oil - 3 tablespoons grass-fed unsalted butter tablespoons apple cider vinegar 1. Coat the steak with the salt, turmeric, and oregano. 2. Place the seasoned steak in the slow cooker and pour on the MCT oil. 3. Add the butter and cook on low for 6 to 8 hours or until the meat is shreddable. 4. After the meat is cooked, shred it with a fork and add the vinegar. Nutrition Facts (Serves 4, Amount per serving): Calories 341; Total Fat 25.3g; Sat Fat 16.1; Cholesterol 103mg; Sodium 2933mg; Dietary Fiber 0.5g; Total Sugars 0.1g; Protein 30.6g Brussels Sprouts Ingredients: - 1 pound Brussels sprouts (halved) - 2 tablespoons grass-fed unsalted butter - 2 teaspoons sea salt - 2 teaspoons ground turmeric 1. Preheat the oven to 300F. 2. Place the sprouts in a baking pan with the butter. 3. Sprinkle on the salt and turmeric. Bake for 30 to 45 minutes. Nutrition Facts (Per Serving - Serves 4): Calories 104; Total Fat 6.3g; Sat Fat 3.8g; Cholesterol 15mg; Sodium 1006mg; Total Carbohydrate 11g; Dietary Fiber 4.5; Total Sugars 2.5g; Protein 4

11 WEDNESDAY

12 Bulletproof Vanilla Latte Start to Finish: 10 Minutes tablespoons ground coffee - 1 teaspoon 2 tablespoons MCT oil tsp mold-tested, non-gmo, 100% ground Madagascar vanilla beans tablespoons grass-fed, unsalted butter or grass-fed ghee - Birch-derived xylitol or stevia to taste 1. Brew 1 cup (8-12 ounces) of coffee using heaping tablespoons of freshly ground coffee. 2. Add 1 tsp to 2 tbsp of MCT oil 3. Add 1-2 tablespoons of grass-fed, unsalted butter or grass-fed ghee. 4. Mix it all in a blender for seconds until it looks like a creamy latte. Nutrition Facts (Per Serving - Serves 1): Calories 336; Total Fat 37.1g; Sat Fat 28.6g; Cholesterol 61mg; Sodium 168mg; Protein 0.5g

13 Sweet Potato Salmon Avocado Toast Start to Finish: 15 Minutes Avocado Mash - 1/2 avocado - 1/4 lemon - 2 teaspoons Himalayan pink salt - 1 tablespoon MCT oil - 1 tablespoon minced cilantro Sweet Potato Toast - 1 sweet potato, roughly 3.5 diameter - 1 teaspoon grass-fed ghee - 1 pasture-raised egg - 2 ounces wild-caught salmon - 1 tablespoon organic hemp seeds (optional) 1. Bring 1.5 quarts of water to a boil. Gently place egg in boiling water, cover with lid and set timer for 7 mins. 2. While the egg is cooking, slice sweet potato length-wise with a thickness close to 1/4 (The thinner the slice, the faster the potato will cook). 3. Melt ghee in a non-stick pan over medium heat. Place sweet potato in the pan and cover. Cook for 3 minutes per side or until fork tender. 4. Mash avocado in a bowl until most large chunks are gone. 5. Add Himalayan pink salt and cilantro to the avocado, top with squeezed lemon and MCT oil. Stir until creamy. 6. Place sweet potato on a plate and spread with avocado. 7. Remove egg from boiling water and run cold water over it until it is no longer hot to to the touch. Remove egg from shell and place on sweet potato and avocado. 8. Top with salmon and sprinkle with hemp seeds. Drizzle with extra MCT oil over your avocado toast for an added cognitive boost. Nutrition Facts (Per Serving - Serves 1): Calories: 532; Protein: 18g; Carbs: 24g; Fiber: 8g; Fat: 41g; Saturated Fat: 20g; Polyunsaturated: 5g; Monounsaturated: 8g; Cholesterol: 25mg; Sodium: 77mg

14 Veggie Buddha Bowl Start to Finish: 20 Minutes - 2 poached pasture raised eggs - 1 avocado, sliced - 2 carrots - 2 radish - 1/2 cucumber - spinach leaves, lightly steamed - 1/2 cup cauliflower rice, sauteed in ghee - Garnishes: fresh herbs, fresh lemon, salt to sprinkle on top, a drizzle of MCT oil on top - Optional add ins: 2 slices of pastured bacon 1. Add the spinach and cauliflower rice as the base of the bowl. 2. Begin to arrange the veggies and poached eggs on top. 3. Add your garnishes. Nutrition Facts; Serving size: 469g: Calories 505; Total fat 42g; Sat Fat 12g; Cholesterol 30mg; Sodium 86mg; Total Carb 30g; Dietary Fiber 16.8g; Sugars 7.3g; Protein 7.1g

15 THURSDAY

16 Keto Green Lemon Smoothie Start to Finish: 15 Minutes - 1/2 large avocado - 1/2 cucumber - 3 tbsp lemon juice - 2 cups organic baby spinach leaves, lightly steamed - 1/2 cup coconut cream or coconut milk - 1 tbsp. MCT oil - 1 scoop Bulletproof Collagen Protein - 1 scoop Bulletproof Whey Protein - 1 cup ice - Xylitol or stevia to taste - Optional: Add just a few drops of food grade lemon essential oil 1. Add all ingredients to a high-powered blender and blitz until evenly combined, smooth and creamy. 2. Depending on how thick you like your smoothie you can add in extra water and re-blend it until you reach your desired consistency. 3. Taste and adjust the flavors if needed. 4. Pour into glasses and top with your chosen toppings. Optional Toppings - Chopped Bulletproof Chocolate Fuel Bar - Fresh organic raspberries or blueberries - Nut or seed butter - Shredded coconut 1-inch fresh ginger root Nutrition Facts (Serving size: 1 smoothie): Calories 339; Total fat 22.6g; Sat Fat 20.7g; Cholesterol 19mg; Sodium 105mg; Total Carb 12.7g; Dietary Fiber 2.2g; Sugars 6.1g; Protein 21.5g

17 Steak Bowl Start to Finish: 15 Minutes lb. tri-tip - 2 tbsp. Extra virgin olive oil - 1 tbsp. sea salt - 1 tsp. Each sage, oregano, thyme, rosemary and parsley. - MCT oil for drizzling 1. Preheat your oven to 350 F. 2. Using a sharp knife, trim the fat and thin layers of skin off your tri-tip. Trimming the fat will ensure that the meat is tender and easy to chew. 3. Massage extra virgin olive oil into both sides of the meat until the tri-tip is fully covered. 4. For the herb mixture, remove the stems from your herbs and roughly chop your sage, oregano, thyme, rosemary and parsley. 5. Rub the tri-tip with sea salt first, then cover evenly in the chopped herb mixture, making sure it sticks to the meat. Add more olive oil, if necessary. 6. Once the oil, salt and herbs are covering the meat, place your tri-tip on a baking sheet and place it in the oven. 7. Cook for 20-minutes or a little longer if you like your meat well-done. 8. Once cooked, let the meat rest outside of the oven for about 10-minutes. This will keep the meat juicy and tender. Once it s semi-cooled, it s ready to slice and eat. 9. Add more sea salt and pepper to taste and drizzle with MCT oil. 10. Serve with steamed or lightly sauteed vegetables. Nutrition Facts Per Serving (Serves 4): Calories 681; Total Fat 34g; Saturated Fat 16.1g; Trans Fat 0.5g; Polyunsaturated Fat 1.8g; Monounsaturated Fat 14.2g; Cholesterol 97mg; Sodium 1911mg; Potassium 805mg; Total Carbohydrate 49g; Dietary Fiber 4.2g; Sugars 0.1g; Protein 43g

18 FRIDAY

19 Mint Mojito Iced Coffee Start to Finish: 10 Minutes - 12 oz. coffee, freshly brewed tbsp. grass-fed butter - 1 tbsp. MCT oil scoops grass-fed collagen protein - 1 tbsp. granulated monk fruit + erythritol sweetener or xylitol (or to taste) fresh mint leaves - 1 handful of Ice 1. In a 16-ounce glass mason jar or coffee mug, add mint leaves and sweetener. Muddle with the end of a wooden spoon to bruise the mint leaves and release their oils. Add a handful of ice cubes and set aside. 2. Meanwhile, in a high-powered blender, add collagen protein, grass-fed butter, MCT oil, and hot coffee. Blend for seconds. 3. Pour blended coffee over your ice and stir frequently to dissolve the sweetener and chill the hot mixture quickly. 4. Garnish with more fresh mint if desired. Nutrition Facts (Serving size: 1): Calories 265; Total Fat 26g; Saturated Fat 22g; Cholesterol 30mg; Sodium 50mg; Potassium 122mg; Total Carb 1.4g; Dietary Fiber 0.1g; Protein 7.3g

20 Ceviche with Avocado & Arugula Start to Finish: 2 Hours (15 Minutes Active) - 8 oz skinless, boneless wild salmon, cubed - 2 tbsp fresh lime juice - 1 tsp extra virgin olive oil - 1 tsp MCT oil avocado, cubed - 1 scallion, thinly sliced - 1 tbsp cilantro, torn cup arugula - Sea salt 1. Put this ceviche together in the morning, and by lunchtime the acid will have cooked the fish. You can also make it in a portable glass dish and let it cure in the fridge at work. 2. Toss the salmon, oils, and lime juice, then fold in avocado, scallion and cilantro. Season with sea salt. 3. Refrigerate and let sit for at least two hours. Stir/shake every 15 minutes to distribute the lime juice. You can marinate for longer as long as you keep it refrigerated. 4. Fold in arugula before serving. Nutrition Facts Per Serving (Serves 1): Calories 587; Total Fat 38g; Saturated Fat 9g; Polyunsaturated Fat 8.2g; Monounsaturated Fat 18.3g; Cholesterol 125mg; Sodium 268mg; Potassium 1718mg; Total Carbohydrate 12.7g; Dietary Fiber 7.4g; Sugars 1.8g; Protein 48g

21 Lamb Chili Start to Finish: 30 Minutes - 1 leek, sliced - 2 carrots, chopped - 4 celery stalks, chopped - 2 cups water cup asparagus, thinly sliced - 1 cup cauliflower, chopped - 1 cup zucchini/summer squash, chopped - 1 lb grass-fed ground lamb (or grass-fed ground beef) - 1 tsp apple cider vinegar cup coconut oil - 1 tbsp MCT oil or Olive oil, for drizzling Spice Mix Ingredients: - 1 tsp coriander - 1 tsp cumin - 1 tsp allspice - 1 tbsp dried oregano - 1 bay leaf - 1 tsp sea salt 1. In a medium pot, combine the leek, carrots, and celery and cook over mediumlow heat until fragrant and the leek is soft, about 3 minutes. 2. Add the water, asparagus, cauliflower, zucchini, ground lamb, vinegar, spices, and sea salt. 3. Cover and cook for 10 minutes. 4. Stir in the coconut oil and MCT oil until incorporated. 5. Serve in a bowl, drizzled with olive oil. Nutrition Facts (Per Serving - Serves 4): Calories 816; Total Fat 51.8g; Sat Fat 30.7g; Cholesterol 204mg; Sodium 1218mg; Total Carbohydrate 21.8g; Dietary Fiber 6.7g; Total Sugar 8.1g; Protein 68g

22 DESSERT

23 Keto Chocolate Shake with Coconut Milk Start to Finish: 10 Minutes - 2 scoops of grass-fed collagen powder tablespoons cocoa powder - 1/2 1 teaspoon vanilla powder - Mitosweet or low-carb sweetener of choice, to taste - 1/2 3/4 cup of filtered water - 1/2 cup full-fat coconut milk - 1 cup ice - 1/2 1 teaspoon cinnamon - 1 tablespoon MCT oil - Pinch of salt 1. Add all the ingredients into a high powered blender and blitz until everything is well combined. 2. Adjust the sweetness if needed. 3. Pour into 2 glasses Nutrition Facts (Per Serving - Serves 2): Calories: 256; Carbohydrates: 9g; Net Carbs: 3g; Total Sugar: 1g; Fat: 20g; Protein: 13g; Fiber: 3g; Sodium: 153mg

24 Keto Protein Chocolate Chip Cookies Start to Finish: 45 Minutes (15 Active Minutes) - 2 cups blanched organic almond or hazelnut meal - 3 tbsp. grass-fed ghee or butter - 3 tbsp. Bulletproof Collagen Protein - Stevia or birch tree-sourced xylitol to taste - 2 tsp. vanilla - Instructions - 1 pastured egg - 1/2 tsp. baking powder - 1 tsp. apple cider vinegar - A pinch of salt - 1/3 cup high quality, sugar- free chocolate, chopped 1. Preheat the oven to 170 C/340 F. Grease and line two baking trays with parchment paper. 2. Add the almond meal, collagen protein, salt and baking powder into a bowl. 3. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy). 4. Add the remaining ingredients to the bowl and stir to combine evenly. 5. Taste the dough and adjust the sweetness if needed. 6. Begin rolling the mixture into balls and place them onto the lined baking tray. 7. Press the balls as flat as you like, they won t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them. 8. Place the cookies in the oven and bake for 15 minutes, or until golden brown. 9. Remove from oven and place the cookies on a wire cooling rack. Nutrition Facts (Per Serving - Serving: 1 cookie): Calories: 123; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 18mg; Sodium: 38mg; Total Carbs: 7.2g; Dietary Fiber: 1.9g; Sugars: 1g; Sugar Alcohols:.67g; Net Carbs: 4.6g; Protein: 6g

25 Low-Carb Vanilla Bean Ice Cream Start to Finish: 30 Minutes - 4 pastured eggs - 4 or 5 pastured egg yolks - 1 tsp lemon juice or apple cider vinegar - 7 tbsp grass-fed butter or ghee, melted - 3 tbsp + 2 tsp cacao butter, melted - 4 tbsp MCT oil - 3 tbsp + 2 tsp coconut oil, melted tbsp sweetener of choice (stevia, xylitol, monk fruit powder etc.) - 2 tbsp filtered water - 2 tsp vanilla powder INSTRUCITONS 1. Add all the ingredients (starting with your sweetener of choice) into a highpowered blender and blitz for 1-2 minutes. 2. Taste the mixture and adjust the sweetness by adding a little more if needed. 3. Pour into an ice-cream maker and churn for minutes. 4. Serve and enjoy this incredibly nourishing and delicious ice-cream. Nutrition Facts (Serving size: 143g; Number of servings: 4): Calories: 688; Total fat: 56g; Sat fat: 36g; Cholesterol: 408mg; Sodium: 73mg; Total carb: 12g; Dietary fiber: 1g; Sugars: 1g; Sugar alcohols: 8g; Net carbs: 3g; Protein: 10g

26 Salted Dark Chocolate Tart Start to Finish: 5 Hours (30 Minutes Active) Tart filling: - 1/2 can of full-fat coconut milk - 1/2 cup of almond milk, unsweetened - 2 Himalayan sea salt chocolate bars - 1 Tbsp of arrowroot or tapioca starch - 2 Tbsp of coconut oil - 2 Tbsp monk fruit sweetener or Mitosweet - 1 tsp vanilla extract - Maldon sea salt flakes or Himalayan pink salt for topping Crust: - 5 Bulletproof Vanilla Shortbread Collagen Protein Bars - Coconut oil spray 1. Unpackage your collagen protein bars and mold them together to form a crust in your pie pan. Spray with coconut oil. Put in the freezer to harden. 2. Break apart the chocolate bars into a mixing bowl and set aside. 3. In a small saucepan, heat the milk and arrowroot or tapioca at medium heat until it barely starts to bubble. Meanwhile, whisk very well until the lumps disappear. Remove from heat and add in the coconut oil, combining well. 4. Pour the milk mixture over the chocolate bars and let sit for a few minutes, letting the chocolate melt. Add in vanilla extract and monk fruit, then stir very well until all is melted and the mixture is smooth, glassy and creamy. 5. Let cool down for about 5-10 minutes in the fridge. 6. Pour the chocolate mixture into your crust then place in the refrigerator for at least 4 hours to let it set. (you can also store in the freezer for an hour). 7. Top with the Maldon flakes, cut and serve. Nutrition Facts (Per Serving - Serves 8): calories; 22.5 g fat; g carbs; 4.8 g fiber; 2.13 g sugar; 9.4 g protein

27 Vanilla Shortbread Berry Crumble Start to Finish: 10 Minutes oz can full-fat coconut milk, refrigerated for 24 hours - 2 Bulletproof Vanilla Shortbread Collagen Protein Bars, crushed - 2 cups organic raspberries, blueberries, or strawberries, wash/slice as needed tsp quality Madagascar vanilla bean powder (to taste) tsp stevia or xylitol (to taste) 1. Before opening the can of coconut milk, do not shake the contents. Gently scoop the cream layer with a spoon into a chilled bowl. 2. Add the vanilla bean powder and sweetener to the cream and stir. 3. Scoop a heaping spoonful of cream into a small ramekin or dessert cup. 4. Sprinkle a spoonful of berries, followed by a light layer of crushed Vanilla Collagen Bar. 5. Repeat this layering process once more, then enjoy! Nutrition Facts (Per Serving - Serves 4): Calories 383; Total Fat 31g; Saturated Fat 24.9g; Polyunsaturated Fat 0.4g; Monounsaturated Fat 1.1g; Sodium 78 mg; Potassium 334mg; Total Carbohydrate 16.1g; Dietary Fiber 4.9g; Sugars 6.4g; Protein 8.9g

28 BONUS

29 Fat Rice Start to Finish: 1 Hour 30 Minutes (30 Minutes Active) - 1 cup organic sushi rice cups water - Pinch of Himalayan pink salt - 2 tbsp. grass-fed butter - 1 tsp. raw honey - 3 tbsp. coconut oil 1. Bring water to a boil. 2. Rinse rice well in cold water and drain. 3. Add rice and coconut oil, reduce heat to low, cover, and cook for 20 minutes. 4. Remove rice from heat and immediately transfer it to the fridge. Let rice cool in the fridge for 1 hour, or longer. You can portion out the rice before putting it in the fridge so that it cools more quickly. (think chunks shaped like your thumb, like you d use for nigiri sushi) 5. When rice is cool, set oven to warm. 6. Remove rice from fridge and put in oven until warm. 7. Drizzle butter, raw honey, and salt.

30 Cauliflower Bacon Mash Start to Finish: 20 Minnutes - 1 large head cauliflower, cut into florets - 4 tablespoons grass-fed unsalted butter - 2 tablespoons MCT oil 1/2 tablespoon apple cider vinegar - Sea salt to taste 1. 1/2 pound pastured, preservative-free bacon lightly cooked at medium-low (not crispy keep those fats intact), diced 2. Steam the cauliflower until tender, drain, and blend 3 4 of the cauliflower with all other ingredients except the bacon in a high-powered blender. 3. Stir in the bacon. Pulse until chunky. For amazing flavor, add 1-2 tablespoons of the bacon grease (as long as it didn t smoke when you were cooking the bacon at a low temperature).

31 Coffee Egg Latte Start to Finish: 10 Minutes - 8 ounces black coffee - 1 tablespoon grass-fed butter - 1 teaspoon MCT oil - 2 pasture-raised eggs - 1 scoop Vanilla Collagen Protein - 1/4 teaspoon of cinnamon 1. Add eggs, butter, oil and cinnamon to the blender. 2. Add coffee and blend for 45 seconds on high. 3. Add collagen protein and blend for 5 seconds on low. 4. Top with cinnamon. Nutrition Facts (Per Serving - Serves 1): Calories: 331; Protein: 24g; Carbs: 1g; Fiber: 0g; Sugar:0g; Fat: 25g; Saturated Fat: 15g; Polyunsaturated: 2g; Monounsaturated: 4g; Trans fat: 0g; Cholesterol: 402mg; Sodium: 280mg; Potassium: 138mg; Vitamin A: 21mg; Vitamin C: 0mg; Calcium: 6mg; Iron: 10mg

32 Pumpkin Spice Latte Start to Finish: 15 Minutes - 1 1/4 Cup full fat, unsweetened coconut milk (canned is fine) - 3 tablespoons MCT oil - 3 tablespoons organic pumpkin puree - 2 tablespoons Stevia/Erythritol blend (or raw honey, or maple syrup) - 1 tablespoon grass-fed unsalted butter - 1 teaspoon pumpkin pie spice - 1/2 teaspoon vanilla - Optional: 1 tablespoon raw organic maple syrup 1. Combine all ingredients in saucepan. Over medium heat, simmer for approximately five minutes. Stir well to evenly blend spices and oils. 2. In blender, add 2 1/2 cups coffee (brewed strong), add pumpkin spice mixture from saucepan blend on high for 30 seconds until creamy and frothy. Nutrition Facts (Per Serving - Serves 1): Calories: 197; Total Fat: 18g; Protein: 1.9g; Sugars: 1.7g; Net Carbs: 4.2g